This Small-Batch Vegan Strawberry Cake captures all that sweetness and more, creating a delightful dessert that’s perfect when you’re craving something special but don’t want leftovers lingering for days. Whether you’re celebrating a quiet moment with your partner or treating yourself to something wonderful, this cake delivers big flavor in a perfectly sized package.
Why You’ll Love This Small-Batch Vegan Strawberry Cake
Quick & Easy – Ready in under an hour with minimal prep and cleanup. No stand mixer required!
Bursting with Fresh Flavor – Real strawberries create natural sweetness and beautiful color without artificial additives.
Perfectly Flexible – Swap strawberries for other berries, make it gluten-free, or adjust sweetness to your taste.
Ideal for Intimate Occasions – Perfect for date nights, small celebrations, or when you want to treat yourself without making a full-sized cake.
Ingredient Highlights & Notes
The beauty of this Small-Batch Vegan Strawberry Cake lies in its simplicity. Fresh strawberries are the star here – they’ll provide both moisture and natural sweetness to your cake. You can absolutely play around with the berry selection, but strawberries create that classic, beloved flavor we’re after.
The plant-based milk and apple cider vinegar work together to create a tender, fluffy crumb, while a touch of vanilla enhances the strawberry flavor without competing with it.
For the Cake:
- 1 cup all-purpose flour (can substitute with gluten-free 1:1 flour blend)
- ½ cup granulated sugar (coconut sugar works too for deeper flavor)
- 1 tsp baking powder (make sure it’s fresh for best rise)
- ½ tsp salt
- ½ cup plant-based milk (oat milk or almond milk work beautifully)
- ⅓ cup melted coconut oil or vegan butter (refined coconut oil won’t add coconut flavor)
- 1 tsp vanilla extract (pure vanilla makes a difference)
- 1 tbsp apple cider vinegar (creates the perfect tender texture)
- ¾ cup fresh strawberries, diced (about 4-5 medium berries)
For the Strawberry Frosting:
- ½ cup vegan butter, softened (Earth Balance or similar brand)
- 2 cups powdered sugar (sift if lumpy)
- 3-4 fresh strawberries, pureed (strain out seeds if desired)
- 1 tsp vanilla extract
- Pinch of salt
Equipment & Tools
- 6-inch round cake pan (or 8×8 square pan)
- Mixing bowls (medium and large)
- Whisk or fork
- Measuring cups and spoons
- Electric hand mixer (for frosting – can do by hand too)
- Fine mesh strainer (optional, for smooth strawberry puree)
Instructions & Method
1. Prep Your Kitchen (5 minutes)
Preheat oven to 350°F (175°C). Grease your 6-inch pan with vegan butter or coconut oil, then lightly dust with flour. This prevents sticking and gives you clean edges.
2. Mix the Wet Ingredients (3 minutes)
In a medium bowl, whisk together plant-based milk, melted coconut oil, vanilla, and apple cider vinegar. Let this sit for 2-3 minutes – you’ll notice it gets slightly thicker and creamier.
3. Combine Dry Ingredients (2 minutes)
In a large bowl, whisk flour, sugar, baking powder, and salt until well combined. Make sure there are no lumps hiding in there.
4. Bring It Together (3 minutes)
Pour the wet ingredients into the dry ingredients. Gently fold together until just combined – don’t overmix! The batter should look slightly lumpy, and that’s perfect. Fold in the diced strawberries last.
5. Bake to Perfection (25-30 minutes)
Pour batter into your prepared pan and smooth the top gently. Bake for 25-30 minutes, until a toothpick inserted in the center comes out with just a few moist crumbs. The top should spring back when lightly touched.
6. Cool Completely (45 minutes)
Let the cake cool in the pan for 10 minutes, then turn out onto a wire rack. This is crucial – frosting warm cake will create a melty mess!
7. Make the Frosting (10 minutes)
Puree fresh strawberries until smooth. Beat softened vegan butter until light and fluffy (about 3 minutes). Gradually add powdered sugar, then strawberry puree, vanilla, and salt. Beat until smooth and spreadable.
8. Frost and Serve
Once cake is completely cool, spread frosting evenly on top. Garnish with fresh strawberry slices if desired.
Tips, Variations & Substitutions
🔄 Berry Swaps: Try raspberries, blueberries, or a mixed berry blend. Frozen berries work too – just don’t thaw them first to prevent excess moisture.
🌾 Gluten-Free Option: Use a 1:1 gluten-free flour blend. The texture will be slightly denser but equally delicious.
🍯 Natural Sweeteners: Replace granulated sugar with coconut sugar or maple sugar for a more complex flavor profile.
🎂 Size Variations: Double the recipe for an 8-inch round cake, or make cupcakes (bake for 18-20 minutes).
❗ Troubleshooting: If your cake seems dry, you may have overbaked it or used too much flour. If it’s too dense, check that your baking powder is fresh and avoid overmixing.
Serving Suggestions
This Small-Batch Vegan Strawberry Cake is absolutely perfect on its own, but here are some delightful pairing ideas:
- Beverages: Pairs beautifully with coffee, chai tea, or a glass of oat milk
- A la Mode: Serve with vanilla coconut ice cream for an extra special treat
- Afternoon Tea: Cut into small squares for an elegant tea party dessert
- Special Occasions: Perfect for anniversaries, birthdays, or just because moments
Much like planning special holiday treats, this cake brings joy to any celebration, big or small.
Storage, Make-Ahead & Reheating
Room Temperature: Store covered for up to 2 days. The strawberry frosting stays fresh and creamy.
Refrigerated: Keeps for up to 5 days in the fridge. Bring to room temperature before serving for best flavor.
Freezer Storage: Wrap unfrosted cake layers tightly and freeze for up to 3 months. Thaw overnight in the fridge before frosting.
Make-Ahead Tips: Bake the cake layer a day ahead and store covered. Make frosting the day you plan to serve for optimal freshness and color.
Refreshing: If cake seems a bit dry after storage, brush lightly with plant-based milk before serving.
Nutrition & Dietary Information
This Small-Batch Vegan Strawberry Cake offers several nutritional benefits compared to traditional cakes:
- Plant-based protein from nuts in plant milk
- Natural antioxidants from fresh strawberries
- No cholesterol thanks to vegan ingredients
- Lower saturated fat when using coconut oil sparingly
Approximate per slice (serves 4): 320 calories, 12g fat, 52g carbs, 4g protein
Perfect for those following plant-based lifestyles or anyone looking to incorporate more wholesome ingredients into their treats. Just like maintaining healthy daily habits, enjoying dessert mindfully can be part of a balanced approach to eating.
Frequently Asked Questions
Q: Can I make this cake without coconut oil?
A: Absolutely! Melted vegan butter, neutral oil like vegetable oil, or even applesauce (use ¼ cup) work well. Each will create slightly different textures, but all are delicious.
Q: My strawberry frosting turned out too pink/not pink enough. Help!
A: The color depends on your strawberries’ ripeness and variety. For deeper color, add a tiny drop of natural red food coloring. For lighter color, use fewer strawberries and add more powdered sugar.
Q: Can I use strawberry jam instead of fresh strawberries?
A: You can, but reduce it to 2-3 tablespoons and decrease the sugar slightly. Fresh strawberries provide better texture and more natural flavor.
Q: Why did my cake turn out dense?
A: This usually happens from overmixing the batter or using old baking powder. Mix just until ingredients are combined, and check that your baking powder bubbles when mixed with water.
Q: Can I make this into cupcakes?
A: Yes! Divide batter among 6 cupcake liners and bake for 18-20 minutes. Perfect for portion control and gifting.
Q: How do I know when the cake is perfectly done?
A: Look for edges that pull slightly from the pan sides, a top that springs back when gently touched, and a toothpick that comes out with just a few moist crumbs (not wet batter).
This delightful cake brings the same satisfaction as creating meaningful seasonal traditions – it’s about savoring the process and enjoying simple pleasures.
Conclusion
Creating this Small-Batch Vegan Strawberry Cake proves that you don’t need complicated techniques or massive quantities to make something truly special. With fresh strawberries, simple plant-based ingredients, and just a little time in the kitchen, you’ll have a dessert that rivals any bakery creation.
The beauty of small-batch baking lies in its intimacy – you’re creating just enough to share with someone special or to treat yourself without the pressure of using up a huge cake. Every bite delivers the perfect balance of sweet, fruity strawberry flavor and tender, moist cake.
Ready to get baking? Gather your fresh strawberries and simple pantry staples, then treat yourself to this delightful cake. Don’t forget to snap a photo of your beautiful creation – this cake is definitely worth sharing! And if you’re inspired to explore more seasonal baking, check out these cozy winter activities for more kitchen inspiration.
Your perfect Small-Batch Vegan Strawberry Cake awaits – happy baking!
